This recipe is used just about every year I've been in the Northwest as the bread base for cornbread stuffing for the turkey. I suppose it could be baked in different pans or shapes; but if the end goal is to cube all the bread, then a) it doesn't matter how moist the cornbread is, and b) its baking shape doesn't matter either. The recipe ratio comes from The Cast Iron Skillet cookbook.
Ingredients
1 c all-purpose flour
1/2 c fine white cornmeal
1/2 c medium-coarsely ground yellow cornmeal
2 tbsp granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp chili powder
1/2 tsp kosher salt
2 large eggs
1 c half-and-half
1/2 c sour cream
4 tbsp unsalted butter, melted
Directions
Preheat oven to 400 degrees F.
In a large mixing bowl, whisk together all the dry ingredients. In a separate bowl, beat the eggs, sour cream, butter and half-and-half together. Add the wet ingredients to the dry ingredients and mix until it forms a batter.
Butter the interior of the cast iron skillet, bottom and sides. Pour in cornmeal batter and bake for 10-15 minutes, until the top is lightly golden brown.
Yield: 4 1/2 c cornbread, or 8 servings if sliced into wedges
Showing posts with label cast iron skillet. Show all posts
Showing posts with label cast iron skillet. Show all posts
Corn Pudding in a Cast Iron Skillet
I made this for a "camping food" themed potluck on Saturday. To make this, you first need a completed batch of cornbread. This recipe comes from the "Cast Iron Skillet Cookbook
".
Ingredients
1 batch of cornbread, cubed
1/2 yellow onion, thinly sliced
1/2 c. sour cream
1/2 c. half and half (or 1/4 c heavy cream + 1/4 c milk)
3/4 c. sharp cheddar cheese, grated
2 eggs
2/3 c. fresh or frozen cut corn
1 tsp salt
freshly ground black pepper
Directions
Preheat oven to 350 degrees F.
1. Cut the cornbread into 1" cubes and place in a single layer in a 12" diameter cast iron skillet.
2. Whisk together until combined: eggs, sour cream, half and half, salt, black pepper and corn kernels. Pour mixture on top of cornbread.
3. In a small sauté pan over low-medium heat, brown and caramelize onions.
4. Scatter onions and grated cheese on top of cornbread.
5. Bake at 350 degrees for 30 minutes or until the mixture has set.
".Ingredients
1 batch of cornbread, cubed
1/2 yellow onion, thinly sliced
1/2 c. sour cream
1/2 c. half and half (or 1/4 c heavy cream + 1/4 c milk)
3/4 c. sharp cheddar cheese, grated
2 eggs
2/3 c. fresh or frozen cut corn
1 tsp salt
freshly ground black pepper
Directions
Preheat oven to 350 degrees F.
1. Cut the cornbread into 1" cubes and place in a single layer in a 12" diameter cast iron skillet.
2. Whisk together until combined: eggs, sour cream, half and half, salt, black pepper and corn kernels. Pour mixture on top of cornbread.
3. In a small sauté pan over low-medium heat, brown and caramelize onions.
4. Scatter onions and grated cheese on top of cornbread.
5. Bake at 350 degrees for 30 minutes or until the mixture has set.
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